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Undergraduate Program

Bachelor of Science in Nutrition and Dietetics

The Department of Nutrition & Dietetics offers an undergraduate program in nutrition and dietetics which culminates in a Bachelor of Science (B.S.) degree. The program, also called a Didactic Program in Dietetics (DPD), is accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND) of the Academy of Nutrition and Dietetics, 120 South Riverside Plaza, Suite 2190, Chicago, IL 60606-6995, (312) 899-0040 or (800) 877-1600.

 

Important Policy Change

 

Effective for the Fall 2013 catalog all nutrition majors must earn a "B" grade or higher in the following prerequisite courses:

  • BSC2085C Anatomy & Physiology I with Lab
  • BSC2086C Anatomy & Physiology II with Lab
  • HUN2201 Basic Principles of Nutrition

If nutrition majors do not meet this requirement they must retake the course and earn the required “B” grade or higher. They will not be allowed to start the upper level sequence until the prerequisite requirements are met. However, students who have completed all prerequisites for the Nutrition program and are ready to start the Nutrition sequence Fall 2013 will be exempt from this change.

  
The undergraduate nutrition program is a rigorous science-based program. Students learn how to interpret and translate nutrition research into meaningful recommendations for consumers. Most of our program graduates pursue the registered dietitian (RD) credential. There are typically three required steps to obtain the RD credential:  

  1. Complete an ACEND-accredited undergraduate nutrition/DPD program.
  2. Complete an ACEND-accredited dietetic internship (also called supervised practice).
  3. Pass the national examination for registered dietitians.

Acceptance into an ACEND-accredited dietetic internship is quite competitive, and undergraduates graduates are not guaranteed placement in an internship program. Nationwide about 50% of the students who apply to internship each year are matched. Most internship programs are traditional face-to-face programs where interns relocate to the home base of the program to complete the required 1200 hours of supervised practice. There are also accredited distance internship programs and accredited Individualized Supervised Practice Pathway (ISPP) programs. You can read more about internships and ISPP programs at the Academy's website: www.eatright.org.   

 

Students can improve their chances of matching to an internship by earning good grades (A's and B's), displaying outstanding character at all times, obtaining relevant work experience, seeking meaningful volunteer experiences, and developing leadership and time management skills. UNF faculty work closely with students and alumni to assist them with the internship application process. Students may apply to internship programs in the spring of their senior year and if accepted they typically start in August or September. Students pay for the tuition and all other expenses associated with their dietetic internship. After completing the internship and passing the RD examination, alumni may apply for Florida licensure through the Department of Health, Division of Medical Quality Assurance.

 

Students who complete the 120 credit hour B.S. degree in nutrition and dietetics, and obtain the registered dietitian (RD) credential are qualified to work in a variety of settings. Hospitals, wellness centers, clinics, food companies, health departments, health agencies,  nursing homes, school districts, universities, and mental health centers all employ RDs. Many RDs have their own businesses as well. Program graduates who do not obtain the RD credential most often seek employment in the areas of food service management, nutrition education, community health, and medical sales.

 

**Effective 2024:

Effective 2024, all students enrolled in the DPD/Nutrition program must be prepared to complete a master's degree in any major if they intend to become registered dietitians. A typical education guideline will be four years for the B.S. degree, completion of the accredited 1200-hour internship, and two years for the master's degree. The UNF Master of Science in Nutrition & Dietetics Internship option combines the internship and master's degree in a four semester program. 

Program of Study


Major: Nutrition & Dietetics

Degree: Bachelor of Science
Prerequisites (36 credits)
BSC2085c/2086c and HUN2201 must be completed with a grade of B or higher. The remaining prerequisites must be completed with a grade of "C" or higher.
MAC1105 (GM) College Algebra (3 Credits)
MACX105 and MACX142 are acceptable substitutes for MAC1105.
STA2014 (GM)Elem Statistics-Health/SS (3 Credits)
POS2041 Intro to American Government (3 Credits)
FSS1202 Food Fundamentals (3 Credits)
FSS1202L Food Fundamentals Laboratory (1 Credit)
HUN2201 Basic Prin Human Nutrition (3 Credits)
BSC1010C General Biology I (4 Credits)
BSC2085C Human Anatomy and Physiology I (4 Credits)
BSCX085/X085L, BSCX085C are acceptable substitutes for BSC2085c.
BSC2086C Human Anatomy & Physiology II (4 Credits)
BSCX086/X086L, BSCX086C are acceptable substitutes for BSC2086c.
Additionally, PETX322/X322L, HSCX549, or PCBX702 satisfy both Human Anatomy and Physiology I and II with labs.
CHEMISTRY General Chemistry I with lab
CHMX045/X045L, CHMX032 are acceptable substitutes for CHM2045/2045L.
MICROBIO Microbiology with lab
MCBX004/X004L, MCBX020C, MCBX013c, MCBX020/X020L are acceptable substitutes for MCB2010c.
Major Requirements (57 credits)
Must be completed with a grade of "C" or higher

Nutrition Students must follow the Nutrition Course Sequence Guide in the Nutrition Program Student Handbook located at http://www.unf.edu/brooks/nutrition/undergrad_programstudy. aspx to avoid delaying graduation.

It is the policy of the Department of Nutrition & Dietetics that a final course grade lower than "B" in HUN2201, BSC2085c or BSC2086c will prevent progress in the program until the course is taken over and a grade of "B" or better is earned. A grade lower than "C" in any of the other required nutrition program courses will prevent progression in the nutrition sequence until the course is taken over and a grade of "C" or better is earned. This could delay graduation by one year or longer.
BCH3023/L Bioorganic Chemistry with lab
Take in Junior year/Fall semester
Prerequisite: CHM2045/2045L
HUN3230 Advanced Nutrition Science I (3 Credits)
Take in Junior year/Fall semester
Prerequisites: HUN2201 (a grade of B or better required) BSC2085c/2086c (a grade of B or better required), CHM2045/ 2045L
Co-requisites: FSS1202/1202L, BCH3023c (can be taken earlier)
HUN3800 Nutrition Sci Res and Ethic (3 Credits)
Take in Junior year/Fall semester
Prerequisites: HUN2201 (a grade of B or better required), STA2014
HUN3403 Life Span Nutrition (3 Credits)
Take in Junior year/Fall semester
Prerequisites: HUN2201 (a grade of B or better required), CHM2045/2045L, FSS1202/1202L
HUN3231 Advanced Nutrition Science II (3 Credits)
Take in Junior year/Spring semester
Prerequisite: HUN3230
DIE3310 Community Nutrition (3 Credits)
Take in Junior year/Spring semester
Prerequisite: HUN2201 (a grade of B or better required)
HSC3578 Food, Health and Society (3 Credits)
Take in Junior year/Spring semester
FOS4041 Food Science and Composition (3 Credits)
Take in Junior year/Spring semester
Prerequisites: FSS1202, FSS1202L, CHM2045/2045L
Corequisite: FOS4041L
FOS4041L Food Science Lab (1 Credit)
Take in Junior year/Spring semester
Prerequisites: FSS1202, FSS1202L, CHM2045/2045L
Corequisite: FOS4041
HSA4111 U.S. Health Care System (3 Credits)
Take in Junior year/Summer semester
HSA3160 Health Care Marketing (3 Credits)
Take in Junior year/Summer semester
DIE3213 Nutrition Therapy I (3 Credits)
Take in Senior year/Fall semester
Prerequisites: HUN2201 (a grade of B or better required), BSC2085c/2086c (a grade of B or better required), CHM2045/2045L, FSS1202, FSS1202L, BCH3023c, HUN3403, HUN3230 & HUN3231
DIE4122 Management Of Food/Nutrition I (3 Credits)
Take in Senior year/Fall semester
Prerequisites: HUN2201 (a grade of B or better required), FSS1202/1202L, & MCB2010c
HUN4601C Nutrition Education (3 Credits)
Take in Senior year/Fall semester
Prerequisites: HUN2201 (a grade of B or better required), HUN3230/3231
DIE4515 Dietetics Capstone (3 Credits)
Take in Senior year/Fall semester
Must be taken in the second year of the nutrition curriculum
DIE3246 Nutrition Therapy II (3 Credits)
Take in Senior year/Spring semester
Prerequisite: DIE3213
DIE4125 Management Food/Nutrition II (3 Credits)
Take in Senior year/Spring semester
Prerequisite: DIE4122
HUN4016C Nutrition Counsel and Comm (3 Credits)
Take in Senior year/Spring semester
Prerequisites: HUN2201 (a grade of B or better required), HUN3230/3231
FSS4230 Quantity Food Preparation (3 Credits)
Take in Senior year/Spring semester
Prerequisites: FSS1202, FSS1202L, CHM2045/2045L & MCB2010c
Corequisite: FSS4230L
FSS4230L Field Exp-Food Qty Preparation (1 Credit)
Take in Senior year/Spring semester
Prerequisites: FSS1202, FSS1202L, CHM2045/2045L & MCB2010c
Corequisite: FSS4230